• Wash and dry produce. • Drain corn, then pat dry with paper towels. Quarter lemon. Halve tomatoes lengthwise.

• Heat a large dry pan over medium heat. Add 1⁄2 tsp Cajun Spice Blend (1 tsp for 4 servings); cook, stirring occasionally, until fragrant, 30-60 seconds. (You’ll use more Cajun Spice Blend in the next step.) • Transfer to a medium bowl; add Caesar dressing, mayonnaise, 1 TBSP olive oil, 1⁄4 tsp sugar, and juice from one lemon wedge. (For 4 servings, use 2 TBSP olive oil, 1⁄2 tsp sugar, and juice from two lemon wedges.) Whisk to combine. Taste and season with salt and pepper if desired.

• Heat a drizzle of oil in same pan over high heat. Add half the corn (all for 4 servings), 1⁄4 tsp Cajun Spice Blend (1⁄2 tsp for 4), and a pinch of salt and pepper. (You’ll use the rest of the Cajun Spice Blend in the next step.) Cook, stirring occasionally, until corn is golden brown and lightly charred in spots, 3-5 minutes. TIP: If corn begins to pop, cover pan. • Turn off heat; transfer to a plate and set aside to cool. Wipe out pan.

• While corn cooks, rinse shrimp under cold water; pat dry with paper towels. • Heat a drizzle of oil in pan used for corn over medium-high heat. Add shrimp, 1 tsp Cajun Spice Blend (be sure to measure—we sent more!), salt, and pepper. (For 4 servings, use remaining Cajun Spice Blend.) Cook, stirring occasionally, until opaque and cooked through, 3-4 minutes. Set aside.

• Trim and discard root end from lettuce; chop leaves into bite-size pieces. • In a large bowl, toss lettuce with half the charred corn, half the tomatoes, half the shrimp, and half the dressing. Taste and season with salt and pepper if desired.

• Divide salad between bowls. Top with remaining charred corn, remaining shrimp, and remaining tomatoes. Drizzle with remaining dressing to taste. Serve with remaining lemon wedges on the side. ***Shellfish is fully cooked when internal temperature reaches 145°.***